Crockpot Creamed Corn

5 from 26 votes
29 Comments

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This Crockpot Creamed Corn is the perfect side dish. A favorite for holiday meals or Sunday dinners! You will love the creamy, sweet, and savory combination of flavors.

Spoon stirring bowl of Creamed Corn.
Featured with this recipe
  1. Ingredients for Slow Cooker Corn
  2. Health Benefits of Corn
  3. Tips, Substitutions, and Variations
  4. Frequently Asked Questions for Creamed Corn
  5. Storing Corn
  6. More Delicious Corn Recipes
  7. Crockpot Creamed Corn Recipe

We cannot emphasize enough how simple this dish is. You literally just throw it all in the slow cooker and that’s it! It is always the first side-dish to get polished at the table and everyone is always wanting seconds. It is also easy to multiply to make large batches for holiday potlucks.

Everyone will rave over it, but only you will know how easy it is. I have made this both with fresh corn and frozen corn and both turn out great. Of course, fresh corn is slightly sweeter, crunchier, and fresh. However, if you are in a hurry or don’t have access to fresh corn, frozen still tastes great.

Frozen corn, butter, cream cheese, salt, pepper, sugar and milk for Creamed Corn.

Ingredients for Slow Cooker Corn

This easy creamed corn recipe is one of the best because the slow cooker does all the work! You can make a quick version over the stove if you are looking to make it quick but the advantage of making this creamed corn in a Crockpot is so the corn has time to absorb all the cream. Trust me, it’s worth it!

  • Corn – Fresh or frozen will work great for this corn mixture recipe.
  • Butter – Using a knife, cut butter into slices about a Tablespoon thick and place over top the corn in the crockpot.
  • Milk – You can use any type of milk like skim milk, 1%, 2%, or whole milk.
  • Cream cheese – I used 6 ounces but 8 ounces will work too. It will be more creamy!
  • Sugar – Add a little sweetness to the slow cooker.
  • Salt and black pepper – Sprinkle as much or as little that you like.
Close up view of Creamed Corn garnished with salt, pepper and parsley.

Health Benefits of Corn

Because of fad diets and misinformation over the past decade or so, corn has received a bum rap. There are many health benefits to eating corn. Here are just a few reasons corn should be included in your diet:

  1. Corn is rich in vitamins A, B, and E. Vitamin A, also known as retinol, increases the immunity and helps the body to fight infection. It helps with eyesight and dry skin. The B vitamins in corn help maintain nerve health and cognitive function. Vitamin E is an antioxidant that reduces the risk of cancer and heart disease, and improved the immune system as a whole.
  2. Corn is a source of fiber. Fiber aids in digestion and promotes colon health.
  3. Corn is abundant in minerals such as magnesium, zinc, iron, and manganese. These minerals are essential for bone health, regulating growth, heart health, and maintaining healthy kidney functions.
  4. Corn contains phenolic phytochemical. Phytochemical’s can help regulate insulin in the body which helps control diabetes and hypertension.
Top view of Creamed Corn in a bowl.

Tips, Substitutions, and Variations

  • Make it thicker by using an immersion blender mixing the cream cheese or using heavy cream instead of milk.
  • Add a little heat with cayenne pepper or cumin.
  • Parmesan cheese can be grated over top and melted or even sharp or cheddar cheese.
  • Create a main dish using creamed corn in a casserole. Simply add corn muffin mix, butter, and flour.

“This was amazingly delicious. I never thought of adding cream cheese before and the recipe was so simple. it’s all gone!”

-Ginny
Spoon holding scoop of Creamed Corn.

Frequently Asked Questions for Creamed Corn

What is the difference between canned corn and creamed corn?

Creamed corn is an acquired taste usually. Most canned varieties don’t have cream in them. Which leaves about half the fresh corn kernels creamed or pureed and the other half of the can are left whole. Homemade creamed corn has you put the corn kernels in the cream sauce or white sauce.

What do you eat creamed corn with?

Creamed corn is a classic favorite side dish! Enjoy it year round as a holiday side dish with turkey and ham or in the summer time with BBQ chicken or pork, as well as potlucks. Either way, this creamed corn will be your best side dish yet!

Can you eat creamed corn cold?

You can, but it is better warmed up. With our recipe, you will need to cook the ingredients in the slow cooker to help them melt and blend together.

Storing Corn

Once the corn has cooled down to room temperature, place the leftovers in an airtight container. Store in the fridge for 5 to 7 days. This will be the best creamed corn recipe you have ever made!

When ready to reheat, place in a large skillet, a microwaveable bowl, or a slow cooker to slowly reheat until warmed through.

Read More:Thanksgiving Side Dish Recipes

More Delicious Corn Recipes

We love corn in our family! It is perfect in soups, dips, and even corn casserole! Try more amazing corn dishes that are used for starters, main, and side dish. So many options for corn kernels!

Top view of Creamed Corn in a bowl.

Crockpot Creamed Corn

5 from 26 votes
This Slow Cooker Creamed Corn is the perfect side dish. A favorite for Thanksgiving! You will love the creamy, sweet, and savory combination of flavors.
Prep Time 3 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Side Dish
Cuisine American
Servings 10

Video

Equipment

  • Crock Pot

Ingredients

Instructions

  • Combine all ingredients in a crockpot.
    Crockpot of corn, unmelted butter, cream cheese, salt and pepper.
  • Cook on low for 3 to 4 hours, stirring occasionally.
    Crockpot with cooked Creamed Corn.
  • Place in a serving dish and serve hot.
    Bowl of Creamed Corn with a wooden spoon and fresh corn on the side.

Notes

Note: If you need to whip it up faster (without a slow cooker), combine all ingredients in a medium sized pot and cook over medium heat, stirring often, until heated through and thickened.

Storing and Reheating Creamed Corn

  • Place the leftovers in an airtight container. Store in the fridge for 5 to 7 days. 
  • When ready to reheat, place in a large skillet, a microwaveable bowl, or a slow cooker to slowly reheat until warmed through.

Nutrition Information

Calories: 141kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 29mgSodium: 89mgPotassium: 130mgFiber: 1gSugar: 4gVitamin A: 470IUVitamin C: 2.5mgCalcium: 26mgIron: 0.3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    The best creamed corn recipe I’ve ever followed. My whole family loved it and my husband hates cream corn. Thank you for sharing your recipe!!!

  2. I haven’t yet tried the recipe. I would like to know if I can cool the Creamed Corn and then freeze it. I live alone and cannot eat all the recipe calls for in even a week.

  3. 5 stars
    This recipe is awesome. I made it for every holiday. I tried it with frozen peas and it was also very good. Thanks for sharing

  4. 5 stars
    This was amazingly delicious. I never thought of adding cream cheese before and the recipe was so simple. it’s all gone!

  5. 5 stars
    I really love creamed corn and I’ve never actually made it myself, but now that I know how simple it is I’ll definitely be trying this out!

  6. 5 stars
    Mmmmm … I just love creamed corn! But what’s especially awesome about your version is that I can make it in my slow cooker. Seriously – that is such a huge bonus at busy holiday times, when my oven and stovetop are already jam-crammed full with other recipes! Thanks for this little lifesaver!

  7. 5 stars
    This is the best side dish! I love how it only requires a handful of ingredient s and its easily made in the made in the slow cooker!

        1. If you use corn on the cob, cook the corn on the cob first and then cut it off and follow the recipe.

    1. Honestly, you can use what you like best! We typically use 2% because that’s what we have on hand. Great question, thanks for asking!